Connections: Food, Nutrition, Health and Wellness
Edition: 2
Copyright: 2017
Pages: 584
Edition: 2
Copyright: 2017
Pages: 584
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$164.09
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Connections: Food, Nutrition, Health and Wellness is an introductory nutrition textbook designed for non-nutrition majors as well as allied health majors. The textbook covers all the essential nutrients and their relationship to your body’s functioning and well-being. The textbook also includes the latest information regarding nutrition information for the public sector such as the Dietary Guidelines and the new Nutrition Labeling guidelines. Connections is set apart from other introductory nutrition textbooks by the inclusion of chapters on acute and chronic diseases associated with nutrition care. An additional feature of the textbook is a study guide in each chapter that focuses on a comprehensive review of terminology, individual and group activities, a case study, and lastly a practice test.
Acknowledgements
About the Authors
CHAPTER 1 Exploring Nutrition
Key Terms
Introduction
What Is Nutrition?
Terminology of Nutrition
Nutritional Status
Why Is Nutrition So Important?
Community Nutrition
Focus on Food
Selecting Food: Why Is the Choice So Difficult?
Constructing a Good Diet
Who Are the Authorities on Nutrition?
Career Opportunities in the Dietetics Field
Individual Assessment of Nutritional Status
Anthropometry
Biochemical Analysis
Clinical Methods
Dietary Methods
Population Assessment of Nutritional Status
The Future of the Science of Nutrition
Nutrigenomics
FOOD FOR THOUGHT: Sustainability and “The Farm
to Table Movement”
References
Study Guide
CHAPTER 2 Dietary Standards
Key Terms
Introduction
Setting the Standards
Recommended Dietary Allowances (RDAs)
Dietary Reference Intakes (DRIs)
Dietary Guidelines
Overall Nutrition Goals for the Nation
Food Composition Tables
Food Labels
Requirements on the Food Label
Nutrition Information
New Rules for Updating the Nutrition Facts Label
Health Claims on Food Labels
Food Allergies and the Food Label
Organic Products and the Food Label
Food Guide Pyramid
ChooseMyPlate
Cultural Adaptations to the Food Guide Pyramid
Choose Your Foods: Food Lists for Diabetes
Go Ahead and Eat!
FOCUS ON FOOD: Using the Mediterranean Pyramid for
Menu Planning
References
Study Guide
CHAPTER 3 Carbohydrates
Key Terms
Introduction
Types of Carbohydrates
Simple Sugars: Monosaccharides
Simple Sugars: Disaccharides
Complex Carbohydrates: Polysaccharides
Carbohydrate Requirements
Carbohydrate Digestion
Carbohydrate Metabolism: How the
Body Uses Glucose
The Role of Insulin
The Role of Glucagon
The Glycemic Index
Glycemic Load
Health Issues Related to Carbohydrate
Digestion and Metabolism
Sugar and Sugar Alternatives
Nutritive Sweeteners
Stevia
Sugar Alcohols
Nonnutritive Sweeteners 83
Aspartame
Saccharin
Acesulfame-K (potassium)
Neotame
Sucralose
Creative Ways of Increasing Complex
Carbohydrates
FOOD FOR THOUGHT: Cooking the Gluten-Free
Way
References
Study Guide
CHAPTER 4 Lipids
Key Terms
Introduction
Classifications of Lipids
Triglycerides
Essential Fatty Acids
Chain Length
Degree of Saturation
Hydrogenated Fats
Phospholipids
Sterols
Lipid Requirements
Lipid Functions
Lipid Digestion and Absorption
The Mouth
The Stomach
The Intestines
Lipid Transportation
Chylomicrons
Very Low-Density Lipoproteins (VLDL)
Low-Density Lipoproteins (LDL)
High-Density Lipoproteins (HDL)
Lipid Metabolism
Feasting
Fasting
Health Issues
Heart Disease
Cholesterol
Saturated Fats and Trans-Fatty Acids
Polyunsaturated and Monounsaturated Fats
Omega-3 and Omega-6 Fatty Acids
Fiber
Food Considerations
Modified Fats
FOOD FOR THOUGHT
Olive Oil
Avocado Oil
Fat Alternatives
References
Study Guide
CHAPTER 5 Protein
Key Terms
Introduction
From Amino Acids to Proteins
Protein Functions in the Body
Structural Proteins
Regulatory Proteins
Energy Production
Protein Requirements
Insufficient Protein Intakes
Excessive Protein Intakes
Protein Digestion
The Mouth
The Stomach
The Intestines
Protein Metabolism
Vegetarianism
Vegetarian Diets
Mutual Supplementation
Advantages of Vegan Diets
Potential Disadvantages of Vegan Diets
Soy Protein
Protein and Amino Acid Supplements
FOOD FOR THOUGHT: Food Allergies
References
Study Guide
CHAPTER 6 Vitamins
Key Terms
Introduction
Body Regulation
Fat-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Water-Soluble Vitamins
Functions of B Complex Vitamins
Deficiencies of B Complex Vitamins
Toxicities of B Complex Vitamins
Food Sources of B Complex Vitamins
B Vitamins and Cardiovascular Disease
Vitamin C
FOOD FOR THOUGHT: Functional Foods, Herbal
Supplements and Phytochemicals
Functional Foods
Herbal Supplements
Phytochemicals
References
Study Guide
CHAPTER 7 Minerals
Key Terms
Introduction
Types of Minerals
Major Minerals
Calcium
Phosphorous
Magnesium
Sodium
Chloride
Potassium
Sulfur
Trace Minerals
Iron
Zinc
Iodine
Selenium
Copper
Manganese
Fluoride
Chromium
Molybdenum
Summary of Major and Trace
Minerals
Water: The Most Essential Nutrient
Water Balance
Disturbances in Water Balance: Dehydration and Water
Intoxication
Fluid Needs
FOOD FOR THOUGHT: Disease Prevention and
Antioxidants
Free Radical Damage
The Role of Antioxidants
Antioxidants and Disease
References
Study Guide
CHAPTER 8 Digestion, Absorption,
and Metabolism
Key Terms
Introduction
The Digestive System
Parts of the Digestive Tract
The Mouth
The Esophagus
The Stomach
The Small Intestine
The Large Intestine
Ancillary Organs to the Digestive
Tract
The Gallbladder
The Pancreas
The Liver
The Digestive System as a Whole
A Common Disorder of the Digestive
System: GERD
Absorption
Anatomy of the Small Intestine
Types of Absorption
Delivery Systems of Nutrients
Metabolism of the Nutrients
Metabolism of Nutrients
Carbohydrate Metabolism
Glycolysis
The Krebs Cycle
The Electron Transport Chain
Fat Metabolism
Protein Metabolism
Fat Storage
Alcohol
Introduction
Physiological Consequences of Alcohol
The Role of the Liver
Short-Term Complications of Excessive Alcohol
The Long-Term Effects of Excessive Alcohol
Consumption
Moderate Consumption of Alcohol and the French
Paradox
Cooking with Wine
FOOD FOR THOUGHT: Probiotics and Prebiotics
References
Study Guide
CHAPTER 9 Energy Balance, Weight
Control, and Exercise
Key Terms
Introduction: Energy Balance
Basal Metabolic Rate (BMR)
Physical Activity
The Thermic Effect of Food
Total Energy Needs
Assessment of Body Weight, Body Composition,
and Overall Health
Methods of Assessing Body Weight: Height/Weight
Standards
Body Mass Index (BMI)
Assessing Body Composition: Fat versus Lean
Concerns and Causes of Excessive
Body Fat and Low Body Fat
Control of Food Intake
Concerns of Excessive Body Fat or Weight
Causes of Obesity
The Treatment of Obesity: Healthy Management
of Weight
A Well-Balanced Guide to Weight Management
Concerns of Low Body Fat or Weight
Causes of Low Body Fat or Weight
Anorexia Nervosa
Bulimia Nervosa
Female Athlete Triad
The Role of Exercise in Maintaining Optimal Weight
and Health
Health Benefits of Exercise
Exercise and Aging
Exercise Throughout the Lifespan
Physical Fitness: Aerobic and Anaerobic Activity
Starting a Safe Exercise Program
Steps for a Safe Exercise Program
FOOD FOR THOUGHT
Sports Nutrition
Energy
Protein
Vitamins and Minerals
Fluid Needs
Ergogenic Aids
Determining Specific Energy Needs for Sports Activities:
Metabolic Equivalents (METs)
References
Study Guide
CHAPTER 10 Nutrition and the
Lifespan
Key Terms
Introduction
The Importance of Nutrition throughout the Life
Stages
The Beginning of Life
Pregnancy
The Stages of Pregnancy
Weight Gain in Pregnancy
Energy Needs and Leading Nutrients
Concerns During Pregnancy
Medical Considerations
Common Discomforts
Food Safety
Growth Stages
Breastfeeding
Infancy
How the Body Uses Nutrients for
Growth
Food Behaviors
Medical Conditions
Childhood
Adolescence
Medical Concerns
Adult Stages
Adulthood
How the Body Uses Nutrients
FOOD FOR THOUGHT: Promoting Good
Nutrition: Eating Well at Any Age
References
Study Guide
CHAPTER 11 Current Controversies
in Nutrition
Key Terms
Introduction
Dietary Supplements
Foods versus Drugs
Structure/Function Claims
Safety and Efficacy
Issues in the Food Supply
Organic
G MO Foods
Antibiotics in Foods
Weight Loss, Diet Plans, and Competing
Theories
Low Carb/Ketogenic Diets
Cleansing Diets
Evolutionary Eating
Elimination Diets
FOOD FOR THOUGHT: Dietary Guidelines and Unsettled
Science
Healthy Eating in Today’s World
References
Study Guide
CHAPTER 12 Chronic Care Nutrition
Key Terms
Diabetes Mellitus
Carbohydrate Counting for
People with Diabetes
Diseases of the Heart and Vasculature
Hypertension
Heart Failure
Cardiovascular Disease
Renal (Kidney) Disease
Dietary Electrolyte Restriction for CKD
Hepatic Disease (Liver Disease)
Cirrhosis
Other GI Diseases
Gallbladder Disease
Diverticulitis
Chronic Pancreatitis
Gastroesophageal Reflux Disease and Ulcers
Celiac Disease
Other Chronic Diseases and Conditions
Cancer
Human Immunodeficiency Virus
Pulmonary (Lung) Disorders: Chronic Obstructive
Pulmonary Disease and Cystic Fibrosis
Anemia
Food Allergy
FOOD FOR THOUGHT
References
Study Guide
CHAPTER 13 Acute Care Nutrition
Key Terms
What Is Acute Care?
Acute Care Nutrition Assessment
Hospital Diets
NPO
Liquid Diets
Transitional Diets
Modified Texture Diets
Therapeutic/Modified Nutrient Diets
Dysphagia and Modified Diets
Nutrition Support
Enteral Nutrition Support
Enteral Formulas
Formula Selection and Administration
Types of Enteral Formulas and Formula Systems
Safe Handling
Medication Delivery during Tube Feeding
Parenteral Nutrition Support
TPN Calculations
Complications of TPN
FOOD FOR THOUGHT: Critical Care Nutrition
Critical Care Nutrition
Sepsis / Acute Stress
Pancreatitis
Short Bowel and Malabsorption
Pediatric/Neonatal
References
Study Guide
APPENDIX A Sample Conversions and
Calculations
APPENDIX B Choose Your Foods Lists for Meal
Planning
APPENDIX C Dietary Reference Intake Tables
APPENDIX D Anthropometric Measures
Glossary
Index
Mary Anne Eaton is an Adjunct Professor at Manchester Community College where she teaches various nutrition courses. She has a Doctorate in Nutrition and Food Science from the University of Rhode Island. Her interest is in the field of aquaculture where she has done research using flaxseed in salmon feed to retain EPA and DHA levels in salmon flesh. She also supports an interest in lipid chemistry with a focus on specialty oils in the culinary industry. Mary Anne is a Registered Dietitian and a Certified Food Scientist. Her experiences include a variety of clinical work in healthcare settings.
Mary Anne is an active member in several professional organizations including the Academy of Nutrition and Dietetics (AND), the Dietetics Educators Practice Group of AND, and the New Hampshire Dietetics Association. She participates yearly at conferences to increase her knowledge in the areas of nutrigenomics and healthful oils.
Janet Rouslin is a retired Associate Professor of Culinary Nutrition at Johnson & Wales University where she taught Culinary Nutrition Students for over 20 years. A Registered Dietitian, she holds a Bachelor of Science Degree in Food and Nutrition from the University of Maine at Orono, and a Master of Arts in Teaching specializing in Culinary Arts. She has extensive background in clinical dietetics in hospitals, and long-term care facilities.
Janet is an active member of numerous professional organizations including Th e Academy of Nutrition and Dietetics (AND), Th e Rhode Island Dietetic Association, The Culinary Professionals Practice Group of the AND, Th e Dietetic Educators Practice Group of the AND, and Th e American Society for Parenteral and Enteral Nutrition. Janet has presented workshops throughout the U.S. and abroad, on the Mediterranean diet and the culinary uses and health benefi ts of olive oil. Janet was instrumental in developing the first didactic program for Nutrition and Dietetics accredited by the AND, combining Culinary Arts and Nutrition at Johnson & Wales University.
Dana Manning is an Assistant Professor of Pharmacy Practice at Wilkes University. Prior to obtaining her Pharm.D. from Wilkes, she obtained a B.S. in Nutrition from Cornell University and completed her Dietetics Internship at Geisinger Medical Center in Danville, Pennsylvania. Dr. Manning has practiced as a clinical dietitian in a variety of settings, including acute care, long-term care, outpatient counseling, and indigent health clinics. She also practices as clinical pharmacist in acute care as part of the Commonwealth Health Network in northeastern Pennsylvania.
Dr. Manning is an active member of both pharmacy and nutrition professional organizations, and has completed numerous publications and speaking engagements on clinical pharmacy and nutrition topics.
She teaches courses related to oncology, alternative medicine, and nutrition. Her interest areas include dietary supplements, evidence based medicine in pharmacy and nutrition, farming practices related to nutrition, and supportive care for cancer patients.